Monday, July 27, 2009

I have a new obsession: delicious and put-together-in-a-minute desserts that get transformed while the oven – two different textures in only one dish.
It all started with Bill’s banana pudding and last weekend I tried Donna Hay’s citrus pudding: half of it becomes sort of a sponge cake, and the other half is similar to silky baked custard. So, so good.

Something tells me I’m gonna love Nigella’s hotcake – and I won’t be waiting for the holidays to make it. :D

Preheat the oven to 180ºC/350ºF.
Place the butter, sugar, milk, eggs, lemon and lime juices, flour, baking powder and orange zest in the bowl of a food processor and process until smooth - I tried mixing the batter in my Kitchen Aid but it didn’t work well (the butter didn’t get mixed at all). So I switched to an immersion blender.
Pour into a lightly greased 5-cup (1.2 liters) ovenproof dish and bake for 1 hour or until golden.
Dust with icing sugar to serve (I forgot).

Hmm, as I only have a regular blender which is quite a pain to clean, I would've mixed it the classic cake way: butter, zest and sugar, eggs one at a time, then stir together the flour+BP and milk+juices, then add them alternately into the butter :) You did a great job with them. I want a bowlful now! :)

I just made this and it's really delicious. Are you sure about the temperature of 350ºF, though? It got awfully browned on top and was still somewhat liquid inside. (It's also possible that my oven thermostat isn't quite accurate, a sadly common situation in rental apartments.)

Hi Elizabeth! I'm so glad to know you made it! I'm sure about the temperature - I use an oven thermometer because my oven is not very accurate (can't trust the temperature shown in the button). I kept controlling it while the dessert was baking and 350 is correct.

Hi again. I have to laugh at myself because I did something so stupid. I've never made a baked pudding before and I forgot one important step: You have to CHILL it before you scoop out that first serving! *smacks forehead with palm* So silly! But after it spent some time in the fridge it was so, so delicious. So thank you again for a wonderful recipe.